HADM 4315

Hunger, Health and Nonprofit Social Enterprise

Course Description

Course information provided by the Courses of Study 2018-2019.

This course will provide an overview of nonprofit food service management through service-learning, with a focus on social and economic policies. Key objectives include identifying management best practices for leading nonprofit food service organizations, including strategy, managing employees/volunteers, fundraising, grant proposal writing, board governance, and marketing and social media.  Through lectures, class discussions, case study analysis, research, community service work, and a service learning final project, students will explore the economic, social, and political issues of combating poverty and hunger in the United States.  The focus of the course will be on nonprofit food service organizations designed to combat hunger such as food banks, soup kitchens and shelters, and community outreach programs (for example Meals on Wheels and the Food Recovery Network). A mandatory field trip and community service participation is required.

When Offered Fall.

Fees Mandatory field trip fee: $75.
Prerequisites/Corequisites Prerequisite: highly recommended HADM 1360 or equivalent food service managment course (NS 1150), or by permission of the instructor.

Course Attribute (CU-CEL)

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